August 5th is National Mustard Day

It’s National Mustard Day! The Mustard Museum has been the official sponsor of this event since 1991.I LOVE Mustard I love mustard on my fish and on a good corn dog or pretzel and I love to cook with it when frying my fish or chicken. But… okay… I’m not going to lie… it is very hard to pair Mustard with Wine… I’m just saying it’s the truth unlesss… your making a Mustard Wine or pairing the Wine with a dish you cooked with Mustard. So this will be all about cooking with wine and mustard and then pairing the dish with wine! I thought long and hard on this today, hence the reason this post is so late in the day!

Chicken and mustard and Fish and Mustard are sooooo gosh darn good. So I chose Mustard because August is considered national Catfish Month… crazy right?

According to www.Surfky.com, Starting back in the 1980s, President Ronald Regan designated the month of August to recognize contributions that the United States catfish industry had made to the economy.

Seasoned Fish Fry

2/3 cup yellow cornmeal

1/3 cup all-purpose flour

1/2 teaspoon seasoning salt or sea salt for substitution

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dill

1/2 teaspoon preferred pepper (I use habanero)

Mix in a bowl and set to the side.

Wine Mustard (derived from a Whole Foods recipe I made my own)

1/4 cup brown mustard seeds

1/4 cup yellow mustard seeds

1/4 cup dry mustard powder

1/2 cup apple cider vinegar

1 cup dry white wine (Try a Chardonnay, Riesling or White Port)

1/4 cup coconut oil (melted)

1/4 cup sugar (or substitute)

1 tablespoon salt

1 teaspoon red pepper flakes (optional)

1/2 teaspoon ground black pepper or paprika

1/2 teaspoon turmeric

1/4 teaspoon garlic powder

Put all ingredients in a bowl with lid, stir, close lid and let sit. If possible make this the day before and let sit for 24 hours.

Put ingredients into a blender and purée until creamy. Refrigerate in jar after opening.

Mustard Fried Catfish

Catfish Fillets

Wine Mustard

Seasoned Fish Fry

Coconut Oil

Frying Pan (cast iron preferred)

Drying Platter

Paper Towels (or a cloth napkins)

Lemon

Dill

Turn stove top on medium heat, put coconut oil in frying pan (enough to cover fish). Rub Mustard all over catfish fillets on both sides and coat catfish fillets with seasoned fish fry. Once the oil has melted and is hot, fry each fillet (more than one if able to fit them in the pan) until golden on each side. Place towels on top of drying platter and let fillets dry on top. Garnish with lemon slices and sprinkled dill.